Hydroxycinnamoyl-coenzyme-A: Tartronate hydroxycinnamoyltransferase in protein preparations from mung bean
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 25 (4) , 833-837
- https://doi.org/10.1016/0031-9422(86)80011-5
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Vacuolar localization of the enzymatic synthesis of hydroxycinnamic acid esters of malic acid in protoplasts from Raphanus sativus leavesPhysiologia Plantarum, 1985
- Coumaroyl-, caffeoyl- and feruloyltartronates and their accumulation in mung beanPhytochemistry, 1985
- Photoinduced changes in o-diphenol oxidase and p-coumarate hydroxylase activities in spinach beet seedlings and leavesPhytochemistry, 1983
- Genetical and biochemical evidence that the hydroxylation pattern of the anthocyanin B-ring in Silene dioica is determined at the p-coumaroyl-coenzyme a stagePhytochemistry, 1980
- Partial purification and properties of p-hydroxycinnamoyl-CoA: Shikimate-p-hydroxycinnamoyl transferase from higher plantsPhytochemistry, 1980
- Partial purification and properties of hydroxycinnamoyl-CoA: quinate hydroxycinnamoyl transferase from higher plantsPhytochemistry, 1979
- The enzymic conversion of hydroxycinnamic acids to p-coumarylquinic and chlorogenic acids in tomato fruitsPhytochemistry, 1976
- Kinetic studies on the hydroxylation of p-coumaric acid to caffeic acid by spinach-beet phenolaseBiochemical Journal, 1975
- The hydroxylation of p-coumaric acid by an enzyme from leaves of spinach beet (Beta vulgaris L.)Biochemical Journal, 1969
- Potato PhenolasesJournal of Biological Chemistry, 1965